“It’s a walk-off.”

When the Who Cooked It Better? gauntlet was thrown down after Endless Simmer’s Spice Master contest, I couldn’t help but smile. As anyone who knows me can tell you, most of my kitchen improvisations involve cumin, paprika, chili powder, or a combination of the three. Working three of the spices from the Tunisian fun-pack wouldn’t be the problem – editing would. I needed to find a dish that highlighted the spices without going overboard.  I wanted to avoid doing a typical lamb-and-cous cous arrangement, so I figured I’d try to work with some kind of fish or shellfish.

In the end, I turned to John Ash’s “From the Earth to the Table,” a cookbook we picked up after seeing it in a winery in Temecula, California. We’ve found some real winners in this book before, and Elizabeth reminded me that one of them is a delicious tomato-curry soup served with riso (a rice-like pasta, similar to orzo only smaller and easier to overcook).  The soup base already had me using one of the required spices, so it seemed like a great place to start.

Full disclosure – I’m not really a recipe person. I like to use them more as inspirations than blueprints, adding ingredients that make sense (or that I happen to have on hand). In this case, however, I tried to stay relatively close to the original recipe and then supplement or replace with the Tunisian spices we had to work with.

Recipe after the jump.

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